Nutella-Stuffed Banana Bread Chocolate Chip Cookies (with Br

• 份量: 10 cookies
• 准备时间: 30 minutes
• 总时间: 1 hour 53 minutes

配料

3/4 cup (170g) salted butter

2 cups (240g) all-purpose flour

1/2 tsp (3g) baking soda

1/4 tsp (1g) salt

1 tsp (2g) cinnamon

2/3 cup (135g) light brown sugar

1/4 cup (50g) granulated sugar

1 egg, at room temperature

1/2 a ripe banana (~1/4 cup; 88g), mashed

1 tsp (4g) vanilla bean paste or extract

1 cup (200g) chocolate chips, chunks, or chopped chocolate of choice (I used a mixture of dark, semi-sweet, and bittersweet)

9-10 tbsp Nutella (or chocolate hazelnut spread of choice)

步骤

Start by freezing the Nutella for the filling. Line a small baking sheet or plate with parchment paper. Scoop out full tablespoons of Nutella and place them onto the parchment paper (I would do 10 and it’s okay if they slightly flatten out to discs). Place into the freezer for at least 30 minutes, or until solid.

Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added, which will ensure that the cookies don’t spread too much.

Line a baking sheet with parchment paper to use later.

In a separate medium bowl whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Once the brown butter has cooled, add both sugars and whisk until well combined.

Then add in the egg, mashed banana, and vanilla. Whisk until well combined. The mixture should almost appear and smell like caramel at this point.

Add the dry ingredients to the wet, and gently fold with a spatula until just combined.

Add the chocolate chips/chunks, and gently fold until evenly dispersed. Make sure to check the bottom of your bowl for any remaining flour, making sure that it is all fully combined. The cookie dough will be pretty soft, this is normal!

At this point, remove the frozen Nutella portions from the freezer.

Use a large cookie scoop (#20; 3 tbsp; 2oz) to scoop out portions of the cookie dough. Use your fingers to slightly flatten out each scoop of cookie dough, then place a frozen Nutella ball into the center of each. Use your fingers to enclose the Nutella filling with the cookie dough (you can add an extra small cookie scoop of cookie dough if needed to ensure that the Nutella filling is completely enclosed). Use your hands to shape into a ball and place onto the prepared baking sheet. Repeat with the remaining cookie dough and Nutella filling portions.

Once all of the cookie dough balls are assembled on the baking sheet, cover with plastic wrap and place into the refrigerator to chill for at least 1 hour.

Once ready to bake, preheat the oven to 350F. Line a large baking sheet with parchment paper.

Space the cookies on the baking sheet 2” apart from each other. I did 5 cookies at a time.

Bake at 350F for 12-15 minutes, until the center is slightly puffed up, lightly golden (they should look almost underbaked), and the edges are golden and set. Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. You can press extra chocolate chips or chopped chocolate into them immediately after removing them from the oven to get the melty chocolate on top (I did this).

The cookies will continue to bake on the baking sheet while they are cooling, so don’t be afraid to pull them right at the 12 minute mark. If you like your cookies more done, keep them in the oven for 1-2 more minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

Enjoy!